Savory Quiche

Preheat the oven to 190°C (375°F). Line a tart pan with the pie crust, prick it all over with a fork, and blind-bake for 10 minutes.

~10 min

Watch out: If you don't prick it thoroughly, the crust puffs up — poke the bottom and sides well.

Melt butter in a pan and sauté the diced onion, then add the spinach and cook until wilted.

~5 min

In a bowl, whisk the eggs and cream together, seasoning with salt, pepper, and nutmeg.

~3 min

Spread the sautéed onion, spinach, and cheddar cheese evenly over the blind-baked crust.

~2 min

Pour the egg-cream mixture over the top.

~1 min

Lower the oven to 170°C (340°F) and bake 25–30 minutes, until the top puffs slightly and turns golden.

~27 min

Why: Baking low and slow keeps the custard from cracking and lets it set gently and smoothly.

Remove from the oven and let cool 10 minutes before slicing and serving.

~10 min